Blueberry Muffins Recipe
Tender and sweet blueberry muffins with juicy bursts of berries and a sparkly sugar topping.
30m4Servings
Nutrition
691kcal
12gProtein
97gCarbs
28gFat
Ingredients
All-Purpose Flour
2 cups
Baking Powder
2 teaspoons
Salt
1 teaspoon
Fresh Blueberries
8 ounces
Granulated Sugar
¾ cup
Unsalted Butter
melted
½ cup
Large Eggs
room temperature
2 whole
Vanilla Extract
2 teaspoons
Whole Milk
room temperature
¾ cup
Coarse Sugar
Optionalfor topping
1 pinch
Equipment
Muffin Tin
Instructions
1Prepare the Muffins
10m
10mPreheat Oven
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Coat Blueberries
In a small bowl, combine the blueberries with about a tablespoon of the dry mixture and toss to coat. This helps prevent them from sinking in the batter.
Mix Wet Ingredients
In a large mixing bowl, beat the granulated sugar, melted butter, and eggs together on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract.
Combine Wet and Dry
Add one-third of the flour mixture to the butter mixture. Then add half of the milk. Add another third of the flour mixture, the other half of the milk, and finally, the last bit of flour mixture. Stir until just combined.
Add Blueberries
Gently stir in the coated blueberries.
2Bake the Muffins
20m
20mFill Liners
Divide the batter evenly among the paper liners in the muffin pan. The liners will be full.
Top and Bake
Scatter a few more blueberries on top of each muffin and sprinkle with coarse sugar, if desired. Bake for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool Muffins
Let the muffins cool in the tin for a few minutes before removing them and transferring them to a wire rack to cool completely.
Tips
Weighing your flour using a kitchen scale is the most accurate way to measure and helps prevent dry or dense muffins.
Using room-temperature eggs and milk ensures they incorporate more easily into the batter, leading to a better texture.
Avoid overmixing the batter, as this can over-develop the gluten and result in tough muffins.
Tossing the blueberries with a bit of the dry ingredients before adding them to the batter helps keep them suspended and prevents them from sinking.
For extra moist muffins, you can place a small ramekin filled with water on an empty oven rack while baking.